antimicrobial activity of secondary metabolites in an ... · broadly in plants. the real segments...

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Life Science Archives (LSA)

ISSN: 2454-1354

Volume – 4; Issue - 1; Year – 2018; Page: 1248 – 1259

DOI: 10.22192/lsa.2018.4.1.2

©2018 Published by JPS Scientific Publications Ltd. All Rights Reserved

Review Article

ANTIMICROBIAL ACTIVITY OF SECONDARY METABOLITES IN AN

INDIAN SPICES – A REVIEW

M. Manigandan* and P. Saranraj

Department of Microbiology, Sacred Heart College (Autonomous), Tirupattur, Tamil Nadu, India.

Abstract

Spices are used majorly in a minor quantity in Indian foods. Traditionally spices are used in food as

flavouring, colouring, preserving agent. The Indian sub-continent is blessed with a varied climate each of its

state produces some spice or the other. Spices have showed numerous health benefits in preventing and

treating a wide variety of diseases such as cancer, aging, metabolic, neurological, cardiovascular and

inflammatory diseases. Spices are obtained from a variety of sources such as herbs, shrubs, plants, trees and

their products as leaves, fruits, seeds, outer layer of tree, barks, etc. The potential uses of spices are due to

their secondary metabolites and numerous phytochemical constituents. The bioactive compounds such as

Piperine, Eugenol, Cinnamaldehyde, Lignans, Linalool, Thymoquinones, Curcumin and Allicin are obtained

from the spices and condiments like Black Pepper, Cloves, Cinnamon and Nutmeg contain active

compounds. These act as natural preventive components of several diseases and represent as antioxidants in

body cells. The most important aspect of spices is it does not contain any of those toxic materials to human.

The present review paper contains the resources of spices with its secondary metabolites and its

antimicrobial effects.

Article History Received : 12.12.2017

Revised : 05.01.2018

Accepted: 20.02.2018

Key words: Spices, Antimicrobial effects, Health benefits and Bioactive compounds

1. Introduction

Spices are the substances, which upgrade

and enhance the flavours of food. Spices are

obtained from dried roots, barks and seeds utilized

entire or pounded, fueled and are sweet-smelling.

The flavor and aroma they give a superb touch to

sustenance things. Normally spices are a fixing

used to season a dish in the supper amid its

planning and toppings are for utilizing at the table

to improve the dish as every individual's tastes

lean toward. Indian spices and condiments have an

* Corresponding author: M. Manigandan

E.mail: [email protected]

uncommon effect in different courses in human

life on account of its one of a kind flavors, taste

and fragrance. A large portion of the flavors and

herbs have dynamic standards in them and

improvement of these through pharmacological

and preclinical and clinical screening would mean

development of significant open doors for

effective commercialization of the item. There is a

long revealing connection amongst herbs and

spices with the human culture, these spices and

toppings have been utilized to improve kind of

sustenance since antiquated circumstances. Spices

are very important and popularized since

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M. Manigandan/Life Science Archives (LSA), Volume – 4, Issue – 1, 2018, Page – 1248 to 1259 1249


antiquated circumstances. Spices are powerful in

people meds and nourishment safeguarding

operators. Indian kitchens are real clients of the

spices and herbs, and India is one of the biggest

purchaser, maker and exporter of spices and herbs.

Financially, the spices assume an essential part

(Deepali et al., 2015).

Spices were proven to possess medicinally

important components, in particular, antimicrobial

compounds. The spices are an imperative slice of

the human diet, which have been used for

thousands of years traditional medicine; a spice is

defined as a natural compound or a mixture of

natural compound that is extracted from the seeds,

fruit, flowers, traunses (skins, root, leaves) of

more than a few plants and added to food in order

to provide clear, taste, smell or flavor (Farrell,

1990).

Secondary metabolites are rich and present

broadly in plants. The real segments are tannins,

terpenoids, alkaloids, and flavonoids. The course

of these mixes from herbs, spices, and plant

separates has been demonstrated to have

antimicrobial properties against an expansive

reach of hurtful microorganisms. At last, an

expanded enthusiasm for the antimicrobial

properties of plant-inferred items has been

watched these days due to its potential uses as

other options to engineered additives. Auxiliary

metabolites from plants have turned out to be

moderately solid and could be utilized to broaden

the timeframe of realistic usability of

nourishments keeping in mind the end goal to get

the best sustenance wellbeing issues (Scalbert,

1991).

2. Antibacterial properties of Spices

Naturally occurring compounds from

spices have shown antimicrobial properties. The

main factors that determine the antimicrobial

activity are the type and conformation of the

spices. Spices are used as an ingredient that

increases the taste and variety of food (Bulduk,

2004). Consumers have likewise required for food

substances with long time span of usability and

nonappearance of danger of causing nourishment

borne ailments. This observation has put weight

on the nourishment business for liberal expulsion

of compound additives and reception of common

contrasting options to get its objectives concerning

microbial wellbeing. This occasioned in

expanding look for new known for use in

nourishment protection frameworks, which cover

modified environment pressing, joint impact of

under deadly techniques, substitute antimicrobial

mixes, amalgamation of straight (utilized as a part

of low levels) and substitutions antimicrobials

(Brull and Coote, 1999). This increases substantial

challenges, regularly since there is increasing

nervousness concerning the use of chemical

preservatives and replica antimicrobials to

inactivate or inhibit growth of pathogenic

microorganism.

Behera and Indira (2002) examined the

growth of spices export from India during the

period from 1995. The export of Indian spices has

grown at 7.94 per cent in terms of quantity and

17.64 per cent in terms of value through this

period. Similarly, the export of other items like

spices, oils and oleoresins, mint oil and curry

powder has suddenly amplified during the period.

The growth of spices importation into India during

the period was found to be 6.69 per cent in terms

of value, which was much below the increase rates

of Exports. It was found that India imports clove

in comparatively large quantities and nutmeg,

pepper and other spices in small quantities, mainly

from the European Union and USA (Khan and

Krishnakumar, 2002).

Phytochemicals or secondary compounds

of each spice has an unique flavor and aroma and

they are helpful to plants by guarding them against

all types of insects, fungi, pathogens, parasites and

consumers (Walker, 1994). Spices are used to

increase the taste, aroma and variation of food

(Ceylan, 1997). Aromatic plant materials devour

stayed utilized as a part of nourishment

arrangement and conservation. Treatment of

irresistible ailments is turning into a genuine

anxiety because of expanding obstruction against

anti-toxins among the pathogens is expanding at a

disturbing pace. The anti-infection agents may too

expend unfavorable consequences for the human

body like impact along the ordinary verdure and



hypersensitivity. Spices consume remained used

for not individual flavor and aroma of the foods

but also to deliver antimicrobial benefits

(Nanasombat et al., 2002).

Spices could underwrite sharpness

Restorative properties of medicinal plants are

mainly due to the presence of various chemical

compounds, i.e. secondary metabolites like

alkaloids, glycosides, flavonoids, saponins,

tannins, carbohydrates and cured extracts. The

usage of plants as a source of preparations for the

treatment of several diseases dated back to early

history and people have this old tradition. Therapy

infectious sicknesses initiated long before people

remained aware of reality of microbes. Infectious

diseases caused by bacteria, fungi, viruses and

parasites are immobile a major menace to public

wellbeing despite the unbelievable growth in

human medicine. Medicinal plants are of great

standing in the health of those and communities

(Edeoga et al., 2005).

3. Phytochemicals in Spices

Phytochemicals inimitable in the sternest

sense, among their concoction properties and their

utilization as medications went for conjunctivitis

by nearby individuals. The therapeutic plants are

valuable for recuperating and additionally to cure

of human illnesses as a result of the nearness of

phytochemical constituents. Phytochemicals are

normally mixing in the restorative plants, leaves,

vegetables and roots that have guard instrument

and shield from different maladies.

Phytochemicals are essential and auxiliary mixes

(Koperuncholan et al., 2010). Chlorophyll,

proteins and normal sugars are incorporated into

essential constituents and auxiliary mixes have

terpenoid, alkaloids and phenolic mixes (Gil et al.,

2002). Terpenoids comprises of vital

pharmacological exercises including against

growth, mitigating, antimalarial and restraint of

cholesterol combination. Spices can be added to

nourishments in a few structures as entire spices,

as ground spices, or as disconnects from their

concentrates.

Spices are known as one of the most

remarkable ingredients of the Indian cuisine.

Without the spices, the exotic flavors of the Indian

food don’t come out. The spices and the herbs are

also a prominent reason why the Indian food has

become so favorite among the people across the

globe (Dinda et al., 2015). So, in short, it can be

said that the Indian cuisine and the spices go hand

in hand as the traditional food items of India are

seasoned with a wide array of spices (Ignacimuthu

et al., 2006).

The Indian cooks use loads of seasoning in

different types of shapes and colors. Cinnamon,

black mustard seed, golden turmeric, cardamom,

chilies, ginger root is the common spices used to

cook the Indian dishes. Depending of the type of

dish like vegetable, chicken, fish or red meat, the

required spices are added during the cooking time.

The great thing about the spices is that different

flavors can be extracted from the same spice by

using different methods of using like grinding,

roasting, adding the whole spice or by combining

the spice with other spices (Cortés et al., 2014).

The most common spices used in Indian food are:

Carom Seeds: These are mainly used tempered in oil or dry roasted before

seasoning any dish. These are used to

prepare the breads in the northern part of

India.

Cloves: The cloves come up with strong, warm flavors. These are one of the prior

ingredients of the ―Garam Masala‖ and

also cooked in the ghee or oil to prepare

spicy dishes.

Mustard: Three main types of mustards are

used in the Indian cuisine, namely the

brown mustard, black mustard and white

mustard. This spice is used to bring strong

flavors in the dishes.

Cumin: This spice is also known popularly as jeera and quite popular because of

its earthy aroma. This spice is used in its

raw form to increase the spicy aroma of the

Indian dishes.



Indian cuisine is famous all around the

world for its great taste, colours and aromatic

spices. Sometimes those who experience Indian

dishes once find other food little bit tasteless.

Indian cuisine also enjoys the enviable reputation

of being very healthy and unique in taste. India is

a diverse country with followers of many religions

living together for centuries and so you will see

diversity in different recipes for cooking Indian

food. Indian cuisine offers a mind-blogging

variety of food. The Persian, Mughal and the

Greek influence truly reflects in numerous dishes

even today. It can be seen significantly in

Haryana, Punjab, Uttar Pradesh, Delhi and

Kashmir (Panpatil et al., 2013)

Some of the popular spices used in healthy

food recipes are cinnamon, cardamom, cumin,

mustard, coriander seeds, fennel, asafoetida,

turmeric, ginger etc. Each spice of Indian food has

dozens of different flavors which strongly depends

on the cooking method like whether they are

cooked in oil or ground or roasted. When cooked

in oil, it’s called Tadka and this technique is quite

different to Indian cooking. When spices are

cooked in oil they transfer their flavor to the hot

oil and anything cooked in this oil carry the flavor

of spices in tasty recipes (Newall et al., 1996).

A few spices are utilized as a part of the

type of ground and utilized for fragrance in Indian

dishes. These are utilized as entire and disposed of

amid eating. A few spices are simmered to

improve t he taste and embellish the primary

course dish. The spices and the herbs are

additionally a conspicuous motivation behind why

the Indian nourishment has turned out to be so

most loved among the general population over the

globe. Cinnamon, dark mustard seed, golden

turmeric, cardamom, chillies, ginger root is the

basic spices used to cook the Indian dishes.

Indians readily use spice in their food, teas, drinks

and even sweets not with these wonderful

aromatics for their exquisite flavor. The secret of

the masterly art of Indian cooking requires a

thorough knowledge of the properties of each

spice and its blend with other spices. So one can

say that the characteristic of each curry relies

entirely on the balance of herbs and spices that go

into its creations. Local influence distinguishes

curries from one region to another (Onyeagba et

al., 2004).

Indian spices can be mixed in specific

amounts to make Spice Mixtures used in daily

cooking. Some of the famous spice mixtures are

Garam Masala, Chat Masala etc. The composition

of the mixture might vary according to region but

the basic ingredients remain same. Many of the

formerly exotic Indian spices are becoming

increasingly familiar to the western cook and can

be easily found in any grocery store in the west.

The unique blend of spices for each dish makes

differentiation among the dishes and awards them

the special fragrance which is only due to the

perfect mixture of exotic Indian spices (Tyler et

al., 2002)

Indian cooking is eminent everywhere

throughout the world for the spices and sweet-

smelling kind of the sustenance. The different

Indian eateries in Washington DC plan mouth

watering indulgences and serve the sightseers and

additionally the neighbourhood individuals of the

region. The Indian dishes are uniquely described

by the utilization of different spices and herbs in

the arrangement of Indian food. Every Indian dish

must be set up with one of a kind method, implies

each Indian dish has its own strategy of

arrangement not quite the same as alternate dishes.

The Indian cooking is increasing greater

prominence because of the rich taste, outlandish

flavor and sound arrangement. Remembering the

mixed taste of Indian dishes a few Indians have

opened different sustenance indicates over the US

make Indian feel home in US. Such restaurants are

widely famous in US as the Indian food is very

much liked in US due to the spices used are good

for health (Ficker et al., 2003).

Each region has special culinary art and is

absolutely different from one another. India is the

largest food producer in the world. So it became

easy for India for maximizing exports of food

products to US or other similar countries. India

has huge scientific and research talent which is

increasingly used in developing new food products

which get success in US. India is a diverse country



possessing large geographical area and numerous

cultures. The geographical regions, climate,

religions, languages and customs all have great

effects on the country's various cuisines

(Thompson et al., 2002).

India's culture can be well reflected in its

cuisines from different parts. Different locations

possess different cultures and are famous for their

own cuisine that represents India to the world.

Indian food in Orlando is famous as it is a tourist

place and people from various other countries

come there and enjoys Indian food a lot. Spices

have been important to mankind since the

beginning of history. Several mythological

evidence including ―Epic of Gilgamaesh,‖ and the

―Bagavad Gita,‖ suggest their use for several

purposes. Because of their strong preservative

quality, spices were also used for embalming.

According to Ayurveda, they help to

maintain the balance of the body humors (Gupta et

al., 2013a). Besides these, spices have been used

to change the physical appearance of food. For

instance, pepper and turmeric changed the color,

appearance and the taste of food with many health

benefits. Ginger, nutmeg and cinnamon improve

digestion, considered good for spleen and sore

throats (Prasad et al., 2011). Unfortunately, this

beneficial effect of spices is not clinically proven.

However, traditional practices emphasize the

health benefits of spices. Eventually, recent

studies highlighted other biological functions of

spices, including antimicrobial, antioxidant, and

anti-inflammatory (Tajkarimi et al., 2010).

4. Importance of Spices phytochemicals in

Antibacterial activity

Phytochemicals, also referred to as

phytonutrients, are found in fruits, vegetables,

whole grains, legumes, beans, herbs, spices, nuts,

and seeds and are classified according to their

chemical structures and functional properties. The

terminology used to describe phytochemicals

(Flavonoids, Phenols, Flavonols, Flavanols,

Proanthocyanidins and Procyanidins) can be

confusing. Phytochemicals include compounds

such as salicylates, phytosterols, saponins,

glucosinolates, polyphenols, protease inhibitors,

monoterpenes, phytoestrogens, sulphides,

terpenes, lectins, and many more. The

Phytochemical Family Tree shows the major

groups of phytochemicals found in foods. Tens of

thousands of phytochemicals have been identified,

and researchers speculate that there are likely

many more they haven’t yet discovered in the

foods we eat. Though, the broadest groups of

phytochemicals, such as flavonoids, isoflavones,

or anthocyanidins, often are referred to as if they

were a homogenous group, the individual

compounds within each group have different

chemical structures, are metabolized differently by

the body, and may have different health effects.

Flavonoids are the largest, most varied,

and most studied group of phytochemicals. In fact,

more than 6,000 flavonoids that occur in plant

foods have been described. Plants typically

produce several phytochemicals that act as a

protective mechanism against environmental

stressors; the more environmental stressors, the

more phytochemicals a plant produces. As a

result, phytochemical content can vary with

growing conditions. There’s little information on

the average intake of phytochemicals among

Americans. However, it shouldn’t be surprising

that the intake of phytochemicals is higher among

people consuming the recommended amounts of

fruits and vegetables. Though, recommendations

suggest consuming a variety of fruits, vegetables,

and whole grains, for example, single foods often

account for the majority of the total intake of some

phytochemicals (Baliga et al., 2011).

Food spoilage refers to an irreversible

modification in which food becomes not edible or

its quality is compromised. Such changes can be

driven by different factors, either physical

(oxygen, temperature, light) and/or biological

(enzymatic activity and microbial growth).

Despite the current technologies available in the

production chain (for instance freezing,

pasteurization, drying, preservatives), it seems

impossible to eliminate completely the risk of

food spoilage (Gutierrez et al., 2009). Lipid

oxidation is one of the main issues of food

spoilage. Hence, food industries have applied

antioxidants such as butylated hydroxytoluene



(BHT) and butylated hydroxyanisole (BHA) to

prevent spoilage (Stoilova et al., 2007). However,

their safety is doubtful and consumers are

progressively demanding natural compounds. For

this reason spices represent a potent tool for the

food industry, thanks to their natural properties

(Hyldgaard et al., 2012). Indeed spices possess

antioxidant capacity, mainly due to the presence of

phenolic compounds. They exhibit antioxidant

property by scavenging free radicals, chelating

transition metals, quenching of singlet oxygen,

and enhancing the activities of antioxidant

enzymes (Rubió et al., 2013).

Various reports showed that the

CO2 extract of ginger had in vitro activity

comparable with that of BHT in inhibiting the

lipid peroxidation both at 37 °C and 80 °C.

Moreover, pimento and black pepper extracts

reduced the formation of acrylamide up to 75 %

and 50 %, respectively, in a model mixture

simulating heated potato matrix (180 °C for 20

min). Eugenol, the main component of pimento

essential oil, limited the formation of acrylamide

by 50 % (Ciesarová et al., 2008). Some other

studied Antioxidants are: Quercetine (dill),

Capsaicin (red chilli), Curcumin (turmeric),

Carvacrol (oregano, thyme and marjoram),

Thymol (oregano, thyme), Piperine (black pepper)

and Gingerol (Przygodzka et al., 2011;

Srinivasan, 2014).

In Nigeria, fruits like cucumber and spices

(ginger and cloves) are being underutilised as

there is no ready-to-drink juice produced from

these ingredients (as at the time of this study)

which contain some phytochemicals of health

benefits. These phytochemicals have been

considered to be of crucial nutritional importance

in preventing chronic diseases such as cancer,

cardiovascular diseases and diabetes (Aruoma,

2003). It has been discovered that regular

consumption of fruits, vegetables, herbs and spices

has always been associated with health benefits

(Liu, 2004).

Clove and ginger contain a wide variety of

biologically active, nonnutritive compounds

known as phytochemicals such as alkaloids,

flavonoids, tannins, phlabotannins, steroids,

saponins among others (Sheetal and Jamuna,

2009). These phytochemicals impart health

benefits beyond basic nutrition (Oomah and

Mazza, 2000) with the antioxidants having

potential to reduce the risk of several deadly

diseases in man (Agte et al., 2000). Naturally

occurring compounds, known as phytochemicals

(phyto means plant in Greek) are thought to be

largely responsible for the protective health

benefits of these plant-based foods and beverages,

beyond those conferred by their vitamin and

mineral contents. These phytochemicals, which

are part of a large and varied group of chemical

compounds, also are responsible for the color,

flavor, and odor of plant foods, such as

blueberries’ dark hue, broccoli’s bitter taste, and

garlic’s pungent odor.

Research strongly suggests that consuming

foods rich in phytochemicals provides health

benefits, but not enough information exists to

make specific recommendations for

phytochemical intake. This continuing education

course discusses the classification and

mechanisms of action of phytochemicals; explores

research concerning their role in the prevention of

cardiovascular disease, cancer, and diabetes as

well as neurological diseases such as Parkinson’s

and Alzheimer’s; and provides suggestions RDs

can share with clients for consuming

phytochemical-richfoods (Baliga et al., 2012).

5. Antimicrobial activity of Spices

Spice plants and essential oils extracted

from them have become important due to their

potential antimicrobial and stimulating effects in

the animal digestive system. The antimicrobial

effectiveness of mustard, clove, cinnamon and

their essential oils were reported for the first time

around 1880's. Antimicrobial effectiveness of

spices depend on the kind of spice, its composition

and concentration, type and concentrations of the

target microorganism, substrate composition, and

processing and food storage conditions. Spice

plants have been used traditionally as coloring

agents, flavoring agents, preservatives, food

additives and as well as antiparasitic,

antihelmintic, analgesic, expectorant, sedative,

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5030248/#B182



antiseptic and anti-diabetic substances in many

parts of the world. In addition, they possess

biological activities such as that of antioxidants

and hypocholesterolemics (Panpatil, 2003).

The utilization of a few synthetic

compounds in sustenance and furthermore

utilization of a few anti-infection pharmaceuticals

has made microorganisms to create obstruction in

their populace. Spices have brilliant antibacterial

properties, in numerous nations individuals utilize

these alongside bubbled nourishment

arrangements which really lessen its antibacterial

properties (Pankaj et al., 2012). Spices, for

example, garlic, ginger, clove and cinnamon has

been utilized generally for both culinary and

therapeutic purposes. In India garlic has been

utilized to cure wound contamination and

nourishment deterioration (Daljit et al., 1999).

Little data is accessible on the additive and

antimicrobial part of spices and their oils and the

part of different segments of fundamental oils in

the conservation of ruin of nourishment. To

anticipate nourishment waste, compound additives

are utilized to keep the development of sustenance

ruining microorganisms in the sustenance business

(Sethi and Meena, 1997). There has been steady

increment looking for substitute and effective

mixes for nourishment protection went for an

incomplete or aggregate substitution of

antimicrobial compound added substances.

Likewise there has been increment of customers

about sustenances free or with bring down level of

compound additive on the grounds that these

could be lethal for people. In this manner, Plant

materials with antibacterial properties have a

conceivable application in nourishment protection.

A few investigations have demonstrated that has

garlic has antimicrobial impacts (Iwalokun et al.,

2004).

Garlic extract exhibits broad spectrum

antimicrobial activity against many genera of

bacteria and fungi at room temperature (Al-Amin

et al., 2006). Natural antimicrobial compounds in

spices were originated to have antimicrobial

activity whatsoever their natural defensive

purposes, natural harvests are a irritating source of

biologically active compounds that consume

arisen as the result of natural assortment (Ali

Aydin et al., 2007). Among the evaluated 500,000

plant species, be that as it may, just a little rate has

been researched for phytochemical. More than

90% of bacterial, parasitic, and plant species are

unmoving really taking shape to be investigated.

The first antimicrobial movement was the sort and

adaptation of the spice, volume utilized, kind of

microorganism, plan of the sustenance, pH

esteem, temperature of the earth, and proteins,

lipids, salts, and phenolic substances exhibit in the

nourishment. The knowledge of synergistic/

antagonistic (antimicrobial) effects of extracts of

the spices of Myrtaceae, Zingiberaceae and can

have vital suggestions in relation to the Indian

culinary ways as most of these spices are used in

combinations in various Indian food arrangements.

Therefore, it is important to study the

antimicrobial effects of these spices in their

specific bulk as well as in blends. Though several

spice extracts exhibited different inhibitory effect

against tested micro-organisms, comparable value

of minimum inhibitory concentration of was

perceived in incident of each specific spice extract

against all the tested microorganisms. This

exposed that the equal concentration of various

individual extracts was effective to different

magnitudes in inhibiting the growth of tested

microorganisms (Kota and Paladi, 2013).

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DOI: 10.22192/lsa.2018.4.1.2

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M. Manigandan and P. Saranraj. 2018.

Antimicrobial activity of Secondary

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DOI: 10.22192/lsa.2018.4.1.2

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